My Dad has always kept an amazing garden and has supplied the family with fresh, seasonal vegetables for as long as I can remember. This week he delivered the first of the seasons rhubarb, beautiful pink stems wrapped up in big rhubarb leaves and tied with old gardening string, a work of art! The local veg stalls now have rhubarb for sale if you don’t grow your own, alternatively the supermarkets are selling rhubarb and the first seasons British strawberries. I am always keen on making recipes as simple as I can, whilst still producing the very best taste, I think you will like the change of using honey instead of sugar. I cooked this revised recipe last night and the diners loved it.
You will need
500g (1lb) Rhubarb 300g
250g (10ozs) strawberries
Juice of one orange
3 tablespoons of honey
1 tablespoon plain flour
for the crumble topping
150g ( 5ozs) plain flour
150g (5ozs) porridge oats
150g (5ozs) sugar
150g (5ozs) butter
50g (2ozs) ground almonds
50g (2ozs) white chocolate chips or buttons
How to make your Rhubarb Crumble
Preheat oven to 180°c/Gas Mark 4
- Trim the rhubarb and cut into 2cm lengths. Place the rhubarb in a oven proof dish and drizzle with the honey and pour over the orange juice. Place in the oven for 15 minutes.
- In a bowl mix in the flour, oats, almonds and sugar together. Using your finger tips rub the soft butter into the mixture until it resembles breadcrumbs. Add the white chocolate and mix well.
- Take the Rhubarb out of the oven and add the strawberries sprinkle over the tablespoon of flour and mix very gently (the flour will help to thicken the juices and prevent the crumble from being to liquid).
- Sprinkle the crumble on top and bake in the oven for 35-40 minutes.
- Serve with clotted cream, sit back and devour.